Almond Cranberry Cake is not just a dessert; it’s an experience, a delightful journey for your taste buds that captures the essence of cozy gatherings and celebratory moments. Have you ever wished for a cake that perfectly balances tartness with a subtle nuttiness, all wrapped in a wonderfully moist crumb? Then you’ve undeniably found your next baking obsession with this spectacular recipe!
While the exact origins of this particular blend might be as diverse as the many kitchens it’s baked in, the combination of almonds and cranberries is deeply rooted in festive traditions across various cultures. Almonds have long been a staple in European baking, often symbolizing good fortune and prosperity, while cranberries are synonymous with North American autumn and winter holidays, bringing a vibrant burst of color and a zesty tang. This harmonious pairing in our Almond Cranberry Cake creates a modern classic, bridging continents and seasons with its irresistible charm.
Why This Almond Cranberry Cake Will Become Your New Favorite
People adore this cake for so many compelling reasons. Its inherent beauty, with the jewel-toned cranberries peeking through its golden crumb, makes it a stunning centerpiece for any occasion. But beyond aesthetics, it’s the incredible flavor profile that truly wins hearts. The sweet, buttery cake provides the perfect canvas for the slightly tart cranberries, which burst with flavor in every bite. Meanwhile, the ground almonds contribute a tender texture and a sophisticated, nutty aroma that elevates the entire dish. It’s incredibly versatile, perfect for a festive holiday table, a comforting weekend brunch, or a sophisticated afternoon tea, ensuring it’s a reliable crowd-pleaser every single time.
Ingredients:
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For the Almond Cranberry Cake:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 ½ cups (180g) dried cranberries
- 1 cup (100g) sliced or chopped almonds, lightly toasted
- 1 tablespoon all-purpose flour (for dusting cranberries/almonds)
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For the Almond Glaze (Optional, but highly recommended!):
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted
- 2 tablespoons milk (or water, for a thinner glaze)
- ¼ teaspoon pure almond extract
- Pinch of salt
Preparing for Your Almond Cranberry Cake Adventure
Before we dive into mixing up this incredible Almond Cranberry Cake, I always make sure to set myself up for success. This means getting everything ready, so the baking process flows smoothly and you can truly enjoy the experience. Trust me, it makes all the difference!
- Preheat Your Oven: First things first, let’s get that oven warmed up. I always preheat my oven to 350°F (175°C) about 20-30 minutes before I even start mixing. This ensures it’s at a consistent temperature when the cake goes in, which is crucial for even baking.
- Prepare Your Baking Pan: For this delightful Almond Cranberry Cake, I typically use a 9×13-inch baking pan. You’ll want to prepare it properly to prevent any sticking. I like to lightly grease the pan with butter or baking spray, then dust it with flour, tapping out any excess. For an extra layer of security, especially with a cake this precious, I often line the bottom with parchment paper after greasing, then grease and flour the parchment too. This guarantees an easy release later!
- Gather and Measure All Ingredients: This step is non-negotiable for me – it’s called “mise en place,” and it truly is your best friend in the kitchen. Measure out all your dry ingredients, wet ingredients, and everything else before you start mixing. Bring your butter, eggs, and buttermilk to room temperature. Room temperature ingredients are absolutely key because they emulsify better, creating a smoother, more uniform batter that results in a lighter, more tender Almond Cranberry Cake.
- Toast Your Almonds (Optional but Recommended): For an extra layer of nutty flavor, I love to lightly toast the sliced or chopped almonds. Spread them in a single layer on a dry baking sheet and bake them in your preheated oven for about 5-7 minutes, or until they’re fragrant and lightly golden. Keep a close eye on them, as nuts can burn quickly! Let them cool completely before adding them to the batter.
- Prepare Cranberries and Almonds for Mixing: To prevent the dried cranberries and toasted almonds from sinking to the bottom of your Almond Cranberry Cake during baking, I always toss them with about 1 tablespoon of all-purpose flour. This light coating helps them suspend evenly throughout the batter, ensuring every slice gets a wonderful burst of flavor and texture.
Crafting the Perfect Almond Cranberry Cake Batter
Now that all our prep work is done, the exciting part begins! This is where we bring all those wonderful ingredients together to create the magnificent batter for our Almond Cranberry Cake. Take your time with each step; baking is a journey, not a race.
- Combine Dry Ingredients: In a medium bowl, whisk together your sifted all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for the cake’s rise and texture. Set this bowl aside for a moment.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a handheld mixer), beat the softened room temperature butter on medium speed for about 1-2 minutes until it’s light and creamy. Gradually add the granulated sugar, beating on medium-high speed for another 3-5 minutes. You’re looking for the mixture to become very light, fluffy, and pale in color. This process, known as creaming, incorporates air into the butter and sugar, which is a significant factor in the cake’s tenderness and rise. Don’t skimp on this step – it’s crucial for a tender crumb!
- Add Eggs and Extracts: Reduce the mixer speed to low. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixing evenly. After the eggs are incorporated, beat in the pure vanilla extract and pure almond extract. The almond extract really elevates the flavor profile of this Almond Cranberry Cake, complementing the cranberries beautifully.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, begin adding the dry ingredient mixture and the buttermilk to the creamed butter mixture, alternating between them. Start and end with the dry ingredients. For example, add about one-third of the flour mixture, mix until just combined, then add half of the buttermilk, mix until just combined. Repeat with another third of the flour, the remaining buttermilk, and finally, the last third of the flour. The key here is to mix only until just combined after each addition. Overmixing the batter develops the gluten in the flour too much, which can lead to a tough and dry cake. We want a moist and tender Almond Cranberry Cake, so be gentle!
- Fold in Cranberries and Almonds: Once the flour is just incorporated and you no longer see streaks of dry flour, remove the bowl from the mixer. Gently fold in the flour-dusted dried cranberries and toasted almonds using a rubber spatula. Use a light hand to ensure they are evenly distributed without deflating the air you’ve worked so hard to incorporate. This is the final touch before baking, so handle the batter with care!
Baking Your Delicious Almond Cranberry Cake
The moment of truth is almost here! We’ve prepared our ingredients and crafted a beautiful batter. Now it’s time to transform that batter into a golden-brown, fragrant Almond Cranberry Cake. The aroma filling your kitchen will be absolutely delightful!
- Pour Batter into Prepared Pan: Carefully spoon or pour the cake batter into your prepared 9×13-inch baking pan. Use your spatula to spread the batter evenly to the edges of the pan. Gently tap the pan on your counter a couple of times to release any large air bubbles and level the surface.
- Bake the Cake: Place the baking pan in your preheated 350°F (175°C) oven. The baking time for this Almond Cranberry Cake will typically be between 40-50 minutes, but ovens can vary, so it’s always best to keep an eye on it.
- Check for Doneness: After about 40 minutes, you can start checking if your cake is done. The top should be golden brown and spring back lightly when gently touched. A reliable test is to insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is ready! If it’s still wet, continue baking in 5-minute increments until done.
- Cool the Cake: Once baked, remove the Almond Cranberry Cake from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan for about 15-20 minutes. This allows the cake to firm up slightly, making it less prone to breaking when you remove it.
- Invert and Finish Cooling: After the initial cooling period in the pan, carefully invert the cake onto the wire rack. If you used parchment paper, peel it off gently. Then, invert the cake once more so it’s right-side up on the cooling rack. It’s important that the cake cools completely before glazing or frosting. Attempting to glaze a warm cake will result in the glaze melting and running off, which would be a shame for our beautiful Almond Cranberry Cake!
Finishing Touches: The Almond Glaze (Optional, but Recommended!)
While the Almond Cranberry Cake is absolutely delicious on its own, a simple almond glaze adds a touch of sweetness, moisture, and an extra layer of almond flavor that truly elevates it. This quick glaze is the perfect finishing touch!
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, milk (or water), pure almond extract, and a tiny pinch of salt. The salt helps to balance the sweetness. Start with 2 tablespoons of liquid and add more, a teaspoon at a time, until you reach your desired consistency. You’re looking for a thick but pourable glaze that will slowly drip down the sides of the cake.
- Apply the Glaze: Once your Almond Cranberry Cake is completely cool, you can apply the glaze. You can drizzle it decoratively over the top using a spoon or fork, or pour it all over and let it cascade down the sides for a more rustic look. If you want a thicker, more opaque glaze, you can apply two thin layers, allowing the first to set slightly before adding the second.
- Garnish (Optional): For an even prettier presentation, you can sprinkle a few extra toasted sliced almonds or a scattering of fresh cranberries on top of the glaze while it’s still wet. This adds a lovely visual appeal and reinforces the delicious flavors of the Almond Cranberry Cake.
- Allow Glaze to Set: Let the glaze set for at least 30 minutes, or until firm to the touch, before slicing and serving.
Tips for the Best Almond Cranberry Cake
To ensure your Almond Cranberry Cake is always a showstopper, and to answer some common questions, here are a few extra tips and tricks I’ve learned along the way. These will help you master this recipe and even experiment with it!
Storage Suggestions for Your Almond Cranberry Cake:
- Once cooled and glazed (if using), store the Almond Cranberry Cake at room temperature, loosely covered, for up to 3-4 days. I often use an airtight cake carrier to keep it fresh.
- If you live in a very warm or humid climate, or if your cake contains fresh ingredients in addition to the dried cranberries, you might consider storing it in the refrigerator. Just be sure to bring it back to room temperature before serving for the best flavor and texture.
- This cake also freezes beautifully! Wrap individual slices or the entire cooled, unglazed cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving or glazing.
Ingredient Substitutions and Variations:
- Buttermilk: If you don’t have buttermilk on hand, don’t worry! You can easily make your own substitute. For 1 cup of buttermilk, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the way with regular milk (any fat percentage is fine). Stir it gently and let it sit for 5-10 minutes until it slightly curdles.
- Cranberries: While dried cranberries are classic for this Almond Cranberry Cake, feel free to try other dried fruits like chopped dried cherries, golden raisins, or even a mix!
- Almonds: Instead of sliced almonds, you could use slivered almonds, chopped blanched almonds, or even finely ground almond flour mixed into the batter for an extra almond punch (reduce regular flour by a tablespoon or two if adding almond flour).
- Citrus Zest: For an added layer of brightness, you could incorporate 1-2 teaspoons of orange or lemon zest into the batter along with the wet ingredients. Orange zest pairs particularly well with cranberries and almonds!
- Spices: A pinch of ground cardamom or nutmeg in the dry ingredients could add a lovely warmth and complexity to your Almond Cranberry Cake.
Serving Suggestions for Your Almond Cranberry Cake:
- This Almond Cranberry Cake is perfect on its own with a cup of coffee or tea for breakfast or an afternoon treat.
- For a more decadent dessert, serve slices warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
- It makes a wonderful addition to holiday dessert tables or potlucks, always receiving rave reviews!
Troubleshooting Common Baking Issues:
- Dry Cake: The most common culprits are overmixing the batter (which develops gluten too much) or overbaking. Always mix until just combined and remove the cake from the oven as soon as the toothpick test is clean. Ensure your measurements are accurate, especially for flour.
- Cake Sinks in the Middle: This usually indicates the cake was underbaked, or the oven door was opened too early during baking, causing a sudden temperature drop. Make sure your oven is preheated correctly and resist peeking until at least three-quarters of the way through the baking time.
- Cranberries Sinking: Make sure you tossed your dried cranberries and almonds with that tablespoon of flour. This thin coating helps them “stick” to the batter and prevents them from all settling at the bottom.
Enjoy every delicious bite of your homemade Almond Cranberry Cake!
Conclusion:
And there you have it, dear friends! My hope is that this recipe has truly inspired you, not just to bake, but to create something incredibly special in your own kitchen. After all is said and done, this isn’t just any ordinary cake; it’s a testament to how simple ingredients, thoughtfully combined, can yield spectacular results. What makes this particular creation a true must-try in my culinary repertoire, and I believe, soon to be in yours, is its remarkable balance. We’re talking about that perfect symphony of sweet and tart, the tender crumb playing off against the delightful chewiness of the almonds, and those bursts of vibrant cranberry. It’s a cake that manages to feel both comforting and elegant, rustic and refined, all at once. The aroma alone as it bakes will fill your home with an irresistible warmth, promising a treat that lives up to every expectation. Believe me when I say, once you’ve experienced the first bite of this delightful confection, you’ll understand exactly why it holds such a special place.
The beauty of this particular dessert lies not only in its undeniable deliciousness but also in its versatility and forgiving nature. It’s robust enough for a casual gathering yet sophisticated enough to grace any holiday table. It truly shines as a centerpiece for brunch, transforming an ordinary weekend morning into a celebratory feast. Imagine a slice alongside your morning coffee or a steaming cup of Earl Grey – pure bliss! For an easy dessert, I love serving it simply with a dusting of powdered sugar, allowing the cake’s intrinsic flavors to be the star. However, if you’re looking to elevate the experience, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes for an exquisite pairing, adding a creamy coolness that beautifully complements the cake’s texture and warmth. Even a simple lemon glaze, made from confectioners’ sugar and fresh lemon juice, can add a wonderful zesty tang that brightens every mouthful and adds a touch of visual appeal.
Creative Variations to Make it Your Own:
Now, while the original recipe for this Almond Cranberry Cake is utterly perfect as is, I always encourage you to let your creativity flow and make it your own! That’s the true joy of home baking, isn’t it? If you’re feeling adventurous, consider swapping out some of the almonds for toasted pecans or walnuts for a slightly different nutty profile. For an extra layer of flavor, a hint of orange zest or a touch of cardamom or cinnamon can be folded into the batter, introducing subtle warmth and complexity that really sings. You could even try incorporating other dried fruits alongside or instead of the cranberries – perhaps chopped dried apricots or golden raisins for a different kind of sweetness and chew. Don’t be afraid to experiment with different extracts too; a touch of almond extract enhances the existing nutty notes beautifully, but vanilla bean paste could offer a deeper, more classic aromatic backdrop. Each small tweak offers a fresh perspective on a beloved classic, proving just how adaptable and wonderful this recipe truly is.
Ultimately, my sincere wish is that you feel empowered and excited to bring this incredible recipe to life in your own kitchen. It’s a truly rewarding baking project, yielding spectacular results with relatively little fuss. So, go ahead, gather your ingredients, preheat that oven, and prepare to fill your home with the most inviting aromas. I genuinely believe that once you take that first bite of your freshly baked Almond Cranberry Cake, you’ll be utterly captivated by its charm. And please, please, I can’t stress this enough – I would absolutely adore hearing about your experiences! Share your triumphs, your variations, and especially your beautiful photos with me. Did you serve it for breakfast, as a sophisticated afternoon treat, or as the star of your dinner party dessert spread? Your stories and creations inspire not just me, but our entire community of fellow baking enthusiasts. So, grab your apron and let’s get baking; I promise you won’t regret embarking on this delicious journey!
Almond Cranberry Cake
A delightful cake that captures the essence of cozy gatherings, balancing tartness with a subtle nuttiness, all wrapped in a wonderfully moist crumb.
Ingredients
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1 ⅔ cups all-purpose flour
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¾ teaspoon baking powder
-
¾ teaspoon baking soda
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¼ teaspoon salt
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6 tablespoons unsalted butter, softened (or 90ml vegetable oil)
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⅔ cup granulated sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1 ¼ teaspoons pure almond extract
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⅔ cup sour cream, room temperature
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2 tablespoons milk
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2 generous cups fresh cranberries
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3 tablespoons unsalted butter, softened
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⅓ cup granulated sugar
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scant ¼ cup all-purpose flour
Instructions
-
Step 1
Preheat your oven to 350°F (175°C) about 20-30 minutes before you start mixing. This ensures it’s at a consistent temperature when the cake goes in, which is crucial for even baking. -
Step 2
For this delightful Almond Cranberry Cake, use a 9×13-inch baking pan. Lightly grease the pan with butter or baking spray, then dust it with flour, tapping out any excess. For an extra layer of security, line the bottom with parchment paper after greasing, then grease and flour the parchment too. This guarantees an easy release later! -
Step 3
Measure out all your dry ingredients, wet ingredients, and everything else before you start mixing. Bring your butter, eggs, sour cream, and milk to room temperature. Room temperature ingredients are absolutely key because they emulsify better, creating a smoother, more uniform batter that results in a lighter, more tender Almond Cranberry Cake. -
Step 4
For an extra layer of nutty flavor, lightly toast the sliced or chopped almonds (not listed in provided ingredients but mentioned in article for flavor). Spread them in a single layer on a dry baking sheet and bake them in your preheated oven for about 5-7 minutes, or until they’re fragrant and lightly golden. Keep a close eye on them, as nuts can burn quickly! Let them cool completely before adding them to the batter. -
Step 5
To prevent the fresh cranberries and toasted almonds (if using) from sinking to the bottom of your Almond Cranberry Cake during baking, toss them with about 1 tablespoon of all-purpose flour. This light coating helps them suspend evenly throughout the batter, ensuring every slice gets a wonderful burst of flavor and texture. -
Step 6
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for the cake’s rise and texture. Set this bowl aside for a moment. -
Step 7
In a large mixing bowl, using an electric mixer, beat the softened room temperature butter on medium speed for about 1-2 minutes until it’s light and creamy. Gradually add the granulated sugar, beating on medium-high speed for another 3-5 minutes. You’re looking for the mixture to become very light, fluffy, and pale in color. This process, known as creaming, incorporates air into the butter and sugar, which is a significant factor in the cake’s tenderness and rise. Don’t skimp on this step – it’s crucial for a tender crumb! -
Step 8
Reduce the mixer speed to low. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixing evenly. After the eggs are incorporated, beat in the pure vanilla extract and pure almond extract. The almond extract really elevates the flavor profile of this Almond Cranberry Cake, complementing the cranberries beautifully. -
Step 9
In a separate small bowl, combine the sour cream and milk. With the mixer on low speed, begin adding the dry ingredient mixture and the sour cream-milk mixture to the creamed butter mixture, alternating between them. Start and end with the dry ingredients. For example, add about one-third of the flour mixture, mix until just combined, then add half of the sour cream-milk mixture, mix until just combined. Repeat with another third of the flour, the remaining sour cream-milk mixture, and finally, the last third of the flour. The key here is to mix only until just combined after each addition. Overmixing the batter develops the gluten in the flour too much, which can lead to a tough and dry cake. We want a moist and tender Almond Cranberry Cake, so be gentle! -
Step 10
Once the flour is just incorporated and you no longer see streaks of dry flour, remove the bowl from the mixer. Gently fold in the flour-dusted fresh cranberries and toasted almonds (if using) using a rubber spatula. Use a light hand to ensure they are evenly distributed without deflating the air you’ve worked so hard to incorporate. This is the final touch before baking, so handle the batter with care! -
Step 11
Carefully spoon or pour the cake batter into your prepared 9×13-inch baking pan. Use your spatula to spread the batter evenly to the edges of the pan. Gently tap the pan on your counter a couple of times to release any large air bubbles and level the surface. -
Step 12
Place the baking pan in your preheated 350°F (175°C) oven. The baking time for this Almond Cranberry Cake will typically be between 40-50 minutes, but ovens can vary, so it’s always best to keep an eye on it. -
Step 13
After about 40 minutes, you can start checking if your cake is done. The top should be golden brown and spring back lightly when gently touched. A reliable test is to insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is ready! If it’s still wet, continue baking in 5-minute increments until done. -
Step 14
Once baked, remove the Almond Cranberry Cake from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan for about 15-20 minutes. This allows the cake to firm up slightly, making it less prone to breaking when you remove it. -
Step 15
After the initial cooling period in the pan, carefully invert the cake onto the wire rack. If you used parchment paper, peel it off gently. Then, invert the cake once more so it’s right-side up on the cooling rack. It’s important that the cake cools completely before any potential topping application.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.